- 200g butter, softened to room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g dark muscovado sugar
- 200g plain flour
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g ground almond
- 100ml sherry, sweet or dry, whatever you have in the cupboard
- 85g candied peel, roughly chopped (we used Sundora)
- 85g glacé cherry, roughly chopped
- 250g raisin
- 250g currant
- 100g pack pecan nuts, broken into big pieces
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- finely grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1½ tsp mixed spice
- 1½ tsp rosewater
- ½ tsp vanilla extract
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.